"This award-winning sauce will enhance just about any barbecued dish. Some barbecue sauce can be very thick and just sit on top of the meat. This sauce is smooth and on the thin side. This help it to seep down into the meat."
Recipe reprinted with permission from Peace, Love, and Barbecue by Mike Mills and Amy Mills Tunnicliffe.
- 1 cup ketchup/240 mL (I use Hunt's)
- 2/3 cup/160 mL seasoned rice vinegar
- 1/2 cup/120 mL apple juice or cider
- 1/4 cup/60 mL apple cider vinegar
- 1/2 cup/120 mL brown sugar (packed)
- 1/4 cup/60 mL soy sauce or Worcestershire sauce
- 2 teaspoons/10 mL prepared yellow mustard
- 3/4 teaspoon/3.75 mL garlic powder
- 1/4 teaspoon/1.25 mL ground white pepper
- 1/4 teaspoon/1.25 mL cayenne
- 1/3 cup/80 mL bacon bits (ground in a spice grinder)
- 1/3 cup/80 mL apple (peeled and grated)
- 1/3 cup/80 mL onion (grated)
- 2 teaspoons/10 mL green bell pepper (grated)
- Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan.
- Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper.
- Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often.
- Allow to cool, then pour into sterilized glass bottles. A glass jar that used to contain mayonnaise or juice works really well.
- Refrigerate for up to 2 weeks.
|Nutritional Guidelines (per serving)|